Company Filing History:
Years Active: 1996
Title: Gunter Dressnandt: Innovator in Egg Yolk Processing
Introduction
Gunter Dressnandt is a notable inventor based in Munich, Germany. He has made significant contributions to the field of food processing, particularly in the reduction of triglycerides in egg yolk. His innovative approach has implications for both health and food quality.
Latest Patents
Gunter Dressnandt holds a patent for a process aimed at reducing the content of triglycerides in egg yolk. The patent outlines a method that includes diluting egg yolk with water or an aqueous salt solution, adding at least one cyclodextrin to this solution, separating off the cyclodextrin/triglyceride complex from the mixture, and finally separating off the added water or salt solution from the treated egg yolk. This process is designed to enhance the nutritional profile of egg products.
Career Highlights
Gunter Dressnandt is associated with Consortium für Elektrochemische GmbH, where he applies his expertise in food technology. His work has led to advancements in the processing of egg yolk, contributing to healthier food options.
Collaborations
Gunter has collaborated with notable colleagues such as Manfred Amann and Jodoca Rockinger-Mechlem. These partnerships have fostered innovation and development in their respective fields.
Conclusion
Gunter Dressnandt's contributions to the food processing industry, particularly through his patented method for reducing triglycerides in egg yolk, highlight his role as an influential inventor. His work continues to impact the health and quality of food products.